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Sunflower in mayo

05-14-2013, 04:02 PM

I'm trying to figure out if I should make my mayo with sunflower oil or olive oil.I just got the new Primal Cravings Cookbook and to make most of the dressing that look good they all have mayo...now I know we are suppose to stay away from Seed Oil.
So why the Sunflower oil now..I eat salad at least 2 times a day..can some one help me out..
Thanks

I make EVOO mayo with a big hit of garlic too...
IMO the flavor of EVOO in mayo isn't going to be what most people are looking for on their first run though.
It's very assertive.
To tone down the assertive olive flavor, mix the EVOO by half with a lighter oil like macadamia.

Play with your food!
Most mayo recipes can easily be cut down to a single yolk and that way you can work out what you like before making a big commitment.
Also, if you add active culture to your mayo it lasts a goo long time in the fridge instead of a week or maybe two! Homemade Lacto-Fermented Mayonnaise

I always divide the recipes and make smaller batches using only 1-2 yolks at a time.
But I also usually have 2-3 flavors of mayo in my fridge at any time too.
Bacon, Duck(using both duck fat and duck egg), and EVOO and garlic mayo.

Anytime there is a light oil listed like "canola" or some such nonsense I prefer to use Macadamia... but if you can get good light olive oil that will do. You want a neutral taste.

Comment

I find extra virgin olive oil makes for a very bitter / tangy mayo. I prefer a mix of light olive oil and high oleic sunflower.

We're okay with mayo that tastes like the evoo it was made from. I got a great buy on evoo that is quite strong in flavor, and my boyfriend has a problem with seed oils that goes beyond theoretical side effects.